SECTORS · HOSPITALITY
The scent at the door sets an expectation before a single dish arrives. We build an entrance fragrance that complements the kitchen, never competes with it.
Diffusion is typically placed at the entrance, host stand and bar, areas away from the kitchen pass, where a fragrance can register clearly without mixing with food aromas.
We favour warm, low intensity notes, amber, wood, soft spice, that read as ambience rather than perfume, so the focus stays on the food and the room.
Getting intensity right matters more here than almost anywhere else. Scent Company's cold air diffusion systems, the same equipment used in five star hotel lobbies, are engineered for exactly this kind of low, even background presence.
Not if it's placed and dosed correctly. We diffuse at the entrance and bar, away from the kitchen pass, at an intensity designed to register as ambience, not scent.
Warm, low intensity notes, amber, wood, soft spice, that feel like part of the room rather than a perfume layered over it.
Yes, professional cold air diffusion systems are sized to the space and scheduled for maintenance, so refills happen on a routine outside service hours.
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